Ingredients:
canola oil
2 fresh garlic cloves, chopped
regular soy sauce, to taste
salt, to taste
white pepper, to taste
all-purpose flour or cornstarch, enough to coat meat lightly
4 ounces raw chicken (peeled, deveined) or 4 ounces beef (peeled, deveined) or 4 ounces pork, cut into very thin strips (peeled, deveined) or 4 ounces shrimp ( peeled, deveined)
1 cup fresh broccoli florets, cut into bite sized pieces
1 -2 medium eggs, beaten lightly
1 teaspoon sweet thai dark soy sauce, to taste ( pink label)
1 teaspoon Thai fish sauce, to taste
3/4 teaspoon thai white vinegar (sweet) or 3/4 teaspoon seasoned rice wine vinegar, to taste
msg, to taste (optional)
Directions:
Prepare noodles according to package directions, usually by soaking in water for a specified time,drain and have cut into 1/2 pieces (I used kitchen shears for this) before you been cooking.
Prep all of your ingredients before you start as this cooks very quickly.
Have the meat strips in a small bowl.
Heat oil and garlic in a wok or large deep skillet on about medium or medium high heat and saute for about 1 minute.
Sprinkle the meat quickly with salt& pepper, sprinkle lightly with some soy sauce, and just a little cornstarch or flour to coat very lightly and add to the pan.
Stir fry until almost cooked (just a few minutes- try not to overcook), then add the broccoli (if using shrimp, add with the broccoli) and stir fry another couple of minutes (it will still be rather crisp).
Lower heat to medium, add noodles, and stir fry to heat together- about 1-2 minutes.
Clear a spot in the middle of the pan and pour in the beaten egg- tossing quickly to scramble the egg in that spot, then mixing the cooked egg in with the rest of the ingredients.
Add remaining seasonings to taste quickly, stir to coat,remove from heat, and serve.
Servings: 2-4
Time preparation: 30 min.
Time total: 45 min.